Last Sunday morning I had the urge to bake something breakfasty. I had overripe bananas on hand but a craving for morning glory muffins…so I decided to combine the two and make “mash up” of banana bread and morning glory muffins/quick bread.
The result was delicious!
The recipe ended up yielding 12 muffins with enough batter leftover for a mini loaf as well.
I used this morning glory muffin recipe from King Arthur as a loose base and then made modifications based on my personal preferences as well as the modification of the recipe into a hybrid banana bread.
I used 50% King Arthur white wheat flour and it worked really well in this recipe because it gave the bread a heartier texture that stood up nicely to all the mix ins of carrots, apples, raisins, nuts and shredded coconut. It’s definitely the kind of muffin that needs a little more “oomph” versus a tender cake-like crumb.
I also think this recipe is super versatile and you could easily tailor it to what you have on hand or to meet your tastes. Here are some ideas of substitutions/additions you could make…
- Switch zucchini for the carrots or go 50/50
- Swap any dried fruit you prefer for the raisins (I know raisins can be hit or miss with some people). Ideas include chopped dates, dried cranberries, dried cherries, etc.
- Use whatever nuts you like or have on hand like walnuts, sunflower seeds, pepitas, pistachios, etc.
- Swap the almond milk for dairy milk or orange juice
- Leave the apple out and add more veggies like the carrot or zucchini
- Swap the apple for chopped pineapple
And with that, let’s get to the recipe!
BANANA MORNING GLORY MUFFINS OR QUICK BREADPrint
A recipe for hybrid banana and morning glory muffins or quick bread that’s packed with fruits and veggies.
- 1/2 cup raisins or dried fruit of choice
- 1 cup King Arthur White Whole Wheat Flour
- 1 cup all-purpose flour
- 1 cup brown sugar (you could even go down to 3/4 cup here)
- 2 teaspoons baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 2 cups peeled and grated carrots
- 1 large apple, cored and grated (I left the skin on)
- 1/2 cup unsweetened shredded coconut
- 1/2 cup chopped pecans or nuts of your choice
- 2 large eggs
- 1 large ripe banana, mashed
- 1/2 cup coconut oil, in liquid form
- 1/2 cup plain greek yogurt
- 2 teaspoons vanilla extract
- 1/3 cup almond milk (you might need to go up to 1/2 cup depending on how thick your batter is)
- Preheat the oven to 375°F.
- Grease a 12-cup muffin pan or line it with papers and spray the insides of the papers. You can also prep an additional 4 cups on another muffin pan or a mini-loaf pan.
- Place raisins in a small bowl and cover with hot water. Let them soak and plump while you’re putting together the batter. This is an important step!
- In a large bowl, whisk together the flour, sugar, baking soda, spices, and salt.
- Stir in the carrots, apple, coconut and nuts.
- In a separate bowl, stir together eggs, banana, yogurt, coconut oil, vanilla and almond milk.
- Add wet ingredients to the flour mixture and stir until evenly moistened. Drain the raisins and stir them in.
- Divide the batter among the prepared pans. You’ll want to fill them almost to the top.
- Bake the muffins for about 25 minutes or until they are “set” and springy and a toothpick inserted in the middle comes out clean. The mini loaf pans will closer to 30 minutes. Cook longer if needed, just check frequently.
- Let muffins and bread cool for a bit in the pan and then remove from pan and place on a rack to finish.
These will keep at room temp for a few days. You can also individually wrap and freeze.
As always, I’d love your feedback if you try the recipe!